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Mojito Chicken & Sweet Potatoes

Recipe by National Chicken Council

4 boneless, skin on chicken breasts

2 limes, zested and juiced

2 tablespoons chopped mint

2 tablespoons brown sugar

2 cloves garlic, chopped

1/2 teaspoon salt

1/4 teaspoon pepper

4 small sweet potatoes

3 tablespoons butter

1/4 c milk

1 lime, zested and juiced

Salt & Pepper to taste

Green Tobasco sauce to taste

1 tablespoon chopped mint, for garnish

In a Ziploc bag, combine zest and juice of 2 limes, mint, brown sugar, garlic, salt and pepper. Add chicken and marinate for 30 minutes. Place chicken, skin-side up on a cookie sheet topped with a baking rack. Bake at 425 for 20-25 minutes or until juices run clear.
Meanwhile, bake sweet potatoes at 350 for 1 hour or until fork tender. Scoop out meats and discard skins. Whip potatoes with lime juice, lime zest, hot sauce, butter and milk until smooth and creamy. Serve chicken on a bed of sweet potatoes topped with reserved, fresh chopped mint.